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1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready to use. Do not boil. Set bands aside.
2.) PURÉE strawberries in a blender or food processor fitted with a metal blade, working in batches, until smooth. Transfer to a large stainless steel saucepan as completed.
3.) ADD lemon juice and sugar to strawberry puree, stirring to combine. Heat to 190° F over medium-high heat, stirring occasionally. Do not boil. Remove from heat and skim off foam.
4.) LADLE hot concentrate into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
5.) PROCESS jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

QUICK TIP:
To reconstitute, the book says to mix 1 part water to 1 part concentrate but this is too sweet. We've found that 1 pint makes a half gallon of juice.

My parents can their tomato sauce and usually buy bushels of tomatoes when they are in season. It's a whole weekend project and one I grew up with...but I was always the helper, so I have no idea how to do it, but they use a lot of mason jars and big pots.

Of course, I never have to buy tomato sauce and the jar or canned stuff in the supermarkets just isn't the same.

Wifey just spent the last week canning pickles. We have jars and jars of dills, garlic dills, refrigerator dills, bread and butter pickles. We got the pickles to can free from her cousin. Must have been 1,000 pickles in that box and we're not done yet.